Wednesday, April 14, 2010


Cashewnuts 4 cups
Sugar 4 cups
Egg whites 3 nos
Rose water As required
Almond essence As required
Colouring As required


1.Soak the cashewnuts the previous evening.
2.Using rose water grind the cashewnuts to a fine paste.
3.Add the almond essence to the cashewnut paste.
4.Cook the cashewnut paste, sugar and egg whites on a low flame till it leaves the sides of the pan.
5.When the paste becomes a little cool, knead it till it is soft using some icing sugar if the paste is sticky.
6.Make equal portions of this and add different colouring.
7.Make small balls and press into the rubber mould to get delightful shapes.


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